This Chinese broccoli stir fry recipe includes oyster mushrooms and red pepper, mixed with ground pork, in a simple sauce of ginger and garlic.


Gai Lan, also known as Chinese broccoli, is in the same species as broccoli, but the two vegetables are different in looks and taste. You may commonly see Gai Lan on many a dim sum table in Chinatowns around the world. This leafy green is popular in many Asian countries, and can be steamed, stir fried, and boiled.

Two sweet kumatos have been added to this recipe to produce a saucier stir fry that is as delicious as it is addicting. If you can’t find kumatos, replace with two roma tomatoes, or one beefsteak.

(Gai Lan) Chinese broccoli stir fry recipe

Course Main
Cuisine Chinese
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4


  • 1 lb. Gai Lan or Chinese broccoli
  • 1/2 lb. approximately 2 cups of oyster mushrooms
  • 2 long red peppers or 1 red bell pepper
  • 2 kumatos
  • 1/2 medium onion
  • 4 crushed and chopped garlic cloves
  • 1 table-spoon of sliced fresh ginger
  • 1 1/2 tablespoon of canola oil
  • 1 1/2 teaspoons of salt


  1. Wash all the vegetables. Cut the Chinese broccoli stems into two or three pieces each. Slice or julienne the peppers, chop the oyster mushrooms as needed.
  2. On a wok or big frying pan, add one tablespoon of oil and allow it to heat on high.
  3. Add half the ginger and garlic and stir.
  4. Quickly add the ground pork and the onions. Stir and then cover for two minutes.
  5. Add the salt and stir until pork is no longer pink inside.
  6. Set pork aside on a plate.
  7. While still cooking on high, add the rest of the oil to the uncleaned wok.
  8. Add the rest of the ginger and garlic and stir quickly.
  9. Add all the vegetables, placing the tomatoes at the bottom of the pan. Cover for 3 minutes.
  10. Add the rest of the salt to the vegetables and stir.
  11. Add the ground pork back in and stir in mixing with the vegetables.
  12. Serve with plain rice.
  13. Enjoy!

Recipe Notes

I add the tomatoes for a saucier stir fry that goes really well on plain rice. If you would like less sauce, forgo the tomatoes and the onions in this recipe.

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